SUBMITTED BY
Imran Farooq (Project Manager)
L1S11BBAM0013
Furqan Butt (Team Lead)
L1S11BBAM0001
Mohasin Sheikh (Sub-ordinate)
L1S11BBAM2087
Jehanzaib Ali (Sub-ordinate)
L1S11BBAM2016
Mudassar Khokhar (Sub-ordinate)
L1S11BBAM0163
SUBMITTED TO:
Prof. NAVEED SAEED
DATE: 9TH JUNE,2014
Project Scope Statement
Vision Statement
Design and construct a restaurant in Lahore name Burger House serving American,
Texas, Mexican cuisines focusing on our locally grown food, and locally produced art to
benefit the overall neighborhood community and economy. We promise to deliver best
quality of food for our customers.
Business Needs
Currently, Lahore does not have a restaurant that is primarily focused on locally grown
organic food with the taste of western spices. The opening of a Burger House that
features organic food from local farms will creates employment for our youth and
adults, and also become an evening venue for social get together, art, and community
building. After having a market survey in Lahore, we choose to build our restaurant on
the location where many food lovers specially come to eat. The place has become
profitable business and we come up with some new idea which makes us different
from others. The idea of providing organic food with western recipes is our competitive
edge as we are providing you the healthiest food which other restaurants have not yet
offered so far. Opening a restaurant in this area will be workable and profitable
because there is appropriate crowd of consumption and huge development space in
the area. Our restaurant will adapt business model of McDonalds which is simple and
have standardized operation management, which is well renowned in the world. We
have collected all the information about what is actually happening in the business at
present and what customer wants in future, so we might do to improve and expand the
business.
Project Description
To Design and build Burger House on MM Alam Street in Lahore. Following priority
will be given to local merchants and contractors for all construction and design needs.
The construction will meet all current building rules and regulations provided by Lahore
Developmental Authority, Excise and Taxation and will be completed on time, and
within specific budget. The project requires minimum 120 days to complete. The
description relevant to design, construction and services are as below:
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The design and construction of Burger House
include:
Hiring of a General Contractor
Designing of Restaurant Map which includes Single-storey covering a space of
100 meters while the remaining area is allocated for parking.
The restaurant occupies the total area of 250 meters square.
Hiring of an Interior Designer
Designing of Interior walls , furniture , lights , art , floor
2/3 of area for diners so that customers will not disturb each other and feel
comfortable when they are dinning
1/3 of area for other operations include drive-thru facility, storage room, back
services, cash desk etc.
Seating capacity for approximately 15 diners
15 tables for 4 servings per person which includes 10 couches and 5 leather
tables with chairs.
The aisles are wide enough so customers can walk easily rather than be
congested and get uncomfortable
Two Drink Refill Corners (include Coke , Pepsi , Sprite & Nestle Juices)
Hire 20 work force include (5 Kitcheners , 2 Cashiers , 7 Waiters , 2 Floor
Cleaners , 2 Security Guards , 1 Valet parking , 1 at Drive thru)
State of the art open kitchen which show dinners that makes them more satisfied
in terms of hygienic food.
For Kitchen we need (5 Grills , 5 Ovens , 5 Fryers)
Storage Room and Walk in cooler should also be constructed.
One Aluminum flush tube frame door consists of inches thick glass and having
a length of 66 ft. with no boundaries.
6 Glaze panel windows of glass plate inches of length and 3*3 ft. respectively
Wooden Flooring in whole dining area.
Multi zone air conditioning and heating unit (10 grills should be built in order to
maintain the temperature inside dining area)
5 Surveillance cameras for security purposes
Glazed walls with the history of food, culture and art mentioned respectively.
Plant Pots should be place around the corners to make the atmosphere cleaner.
Sound system supporting acoustic live performances to make customers enjoy
the music. A small vacant area is for performances.
2 Pest killers should be installed 1 on the entrance and other near the kitchen
100 Soft glow LED lights, 5 flickers, 20 small hanging lamps which give a warm
glow on tables.
One wheel chair and two normal bathrooms
3 Hand Dryer should be installed in washroom with hand sanitizers.
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3 Fire Extinguishers
Emergency Exit
The services of the restaurant will include:
Menu offering organic meals (Burgers , Steaks , Roasted Chicken , Pizzas ,
Coffee/Shakes and Desserts)
Purchase of raw material from the reliable suppliers
Providing good quality of diet for our customers with the calories mentioned who
is more health conscious.
Sound system supporting acoustic live performances
Beautiful and healthy environment for diners
Overall design that reflects the art, music, and food
New dishes according to customers requirement
Timings : 12:00pm 1:30am
Regular trainings to staff
Take away facility
Parking Facility
Customer Feedback
Deals / Offers
Free WIFI accessibility for customers
Social Integration (Facebook , Twitter , Myspace)
Promotions /Advertisements
Burger House Layout:
The layout of our restaurant plan shows the dine in tables, waiters, cash
counter, drinks, kitchen, washroom, parking area and the drive thru facility. The
layout will tell the basic idea of how to construct the restaurant with specific
location designated to that area.
This is just an overview of our restaurant how it looks like the elaboration
regarding the project is explained in further WBS in which sub-ordinates are
assigned different roles that are managed by Team Lead and who has to report
Project Manager regarding the project in due time.
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Kitchen Layout:
The kitchen layout of our restaurant plan shows the storage area, ovens, grills,
deep fryers and walk in cooler as shown below:
Project Deliverables:
The Deliverables are the goods or services that will be provided upon the
completion of a project. For our restaurant the project deliverables are as
follow:
IS
Planning Phase Completed by
1/6/14
IS NOT
Promotional design (menus, logos
etc.)
Permits & Licenses by 24/6/14
Find a location, handling tax &
insurance matters
Design and Construction of
Restaurant by 13/09/14
Marketing & grand opening
Walk Through and Sign off by
Sponsor by 27/09/2014
Hiring chef, cashier ,waiter ,
security guards
Crockery , paintings, lights ,
decoration , dining tables etc.
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Project Objectives:
The objectives are statement that tells what project is trying to achieve in the
specific time and it should be SMART. The objectives of our restaurant are as
follows:
Objectives
Criteria for Evaluation
Complete Requirement for Plan
Submission by 2/6/14
Permit Obtained from Lahore
Development Authority
Hire Designer and General
Contractor (GC) by 14/6/14
Sponsor Approval and Signed
Contracts
Complete Design Process 21/6/14
Sponsor Sign Off
Complete Construction
Requirements by 13/09/14
Contractor and Project Manager Sign
Off
Final Inspection by 23/09/14
Sponsor Acceptance of
Completed Work by 27/09/14
Final Inspection Document Received
Signed Final Sign Off Document
Assumption and Constraints
Assumptions are the positive factors which we perceive about being true but it
may have negative constraints which are the hurdles in successful achievement
of the project. Here are the assumptions and constraints of our restaurant as
follows:
Assumptions
Constraints
Contractor will obtain permit from LDA
Limited Budget Rs 4.0 Million
Timeline Completion within 120
days
Owner will hire a qualified Contractor
Owner will hire a qualified Interior
designer
Cost of material will not increase
more than 15%
No labor issues / strikes
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Stakeholder Analysis
Stakeholders are those who have stakes in your project how well it goes and the
people who get benefit are the end users after completion of project. Here we
have the stakeholder analysis of our restaurant as follows:
Stakeholder
Interior
Designer
Needs
Wants / Expectations
Clear understanding of design
vision
Weekly team meeting
Sufficient funds require for
materials/supplies
Local
Residents
To be considered in the design
Owner /
Sponsor
Final design and
construction/design to meet
local
vision
Communication Plan
Owner/Sponsor approval
Sufficient cash flow
Project
Team
Contractors
/Vendors
Authority to control project
Qualified labor
Communication Plan
Detailed plans/drawings
Clear understanding of
deliverables
Sufficient funds to obtain
materials/supplies
Prompt payment of invoices
Recommendations for future business
Design to achieve local recognition
Communication of vision
Milestone updates
Notification of opening
Neighborhood enhancement
Project on schedule and within budget
Weekly status report
Deliverables on schedule and within
budget
Success will solidify contract for
sponsors next project
Weekly group status meeting
Prompt payment of final invoices
Recommendations for future business
The Burger House Project is assigned to group members as below:
Project Manager: ImranButt
Team Leader:
Furqan Butt
Sub-ordinates:
Jehanzaib Ali, Mohasin Sheikh, Mudassar Khokhar
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Work break down structure (WBS)
The construction of Burger House will begin one week after it is approved and the
budget is made available. It will take maximum 120 days to be fulfilled. We will spend
three weeks signing contracts and applying business license, nine weeks to remodeling
the restaurant, four weeks to recruiting and training the staffs, and the last one week
keep all things in order and hold an opening ceremony. The total activity requires 17
weeks
The action schedule for the project is as follows. We will monitor all the activities and
make sure they would be finished on time. So that the project could be implemented as
we expect. The sub-ordinates are assigned a different role that are managed by Team
lead and who has to report Project Manager regarding the project.
Team Lead: Furqan Butt
Report to : Imran Butt (Project Manager)
Phase 1 Requirement (7 days)
By the end of Week One
Finding an appropriate location on MM Alam Street for Burger House
Negotiate the reasonable rental of the site and sign the contract.
Assigned to: Mudassar K
Phase 2 Planning (14 days)
By the end of Week Two
Hire a General Contractor
Hire an Interior Designer
Kick off meetings with sponsor / contractor / stakeholder
Finalized a civil engineering plan
Submit plan to city
By the end of Week Three
Apply for individual business license from Lahore Developmental Authority
Apply for tax registration from Excise and Taxation Department
Assigned to: Mudassar K
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Phase 3 Construction (63 days)
By the end of Week Four
Rough Framing
By the end of Week Five
Roof Construction
Ceiling Construction
Emergency Exit
By the end of Week Six
Kitchen Construction
Washroom Construction
By the end of Week Seven
Making of Drive-Thru
Parking Construction
By the end of Week Eight
Electricity Distribution
Gas Distribution
Water Distribution
Communication and Security
By the end of Week Nine
Wall Finishes ( Paint , Tiles , Designing)
Washroom Tiles
Plumbing Fixtures
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By the end of Week Ten
Multi zone air conditioning and heating unit
Aluminum flush tube frame door consists of inches thick glass and having a
length of 66 ft. with no boundaries.
6 Glaze panel windows of glass plate inches of length and 3*3 ft. respectively
By the end of Week Eleven
Floor Finishing
Interior Doors
Exterior Doors
By the end of Week Twelve
Kitchen Furnished
Installation of Equipments (Fryers , Grills , Ovens , Water in cooler)
Other Electrical Systems (Generator , UPS Connections)
Installation of Computer Equipments
Fire Extinguishers
Assigned to: M.Sheikh
Phase 4 Decorating (7 days)
By the end of Week Thirteen
Decorate the restaurant
Glazed walls with the history of food, culture and art mentioned respectively
Installation of Furniture
100 Soft glow LED lights, 5 flickers, 20 small hanging
Cashier Desk
Sound system
Surveillance Cameras
Pest killers
Hand Dryer/Sanitizer
Plant Pots
Assigned to: J.Ali
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Phase 5 Training and Advertising (14 days)
By the end of Week Fourteen
Make the regulation system for employees
Swipe card access
Valid Entry Card
Training new staff
Restaurant unique get-up (Blue Polos and Black Pants)
Video based lectures to employees
Customer Satisfaction
By the end of Week Fifteen
Decide on the range of diets for retail and procurement channel details
Visa Debit/Credit Card Machines for online payments.
UAN registered Number
Online Website
Order new materials based on the decision made.
Check and accept the decorating project.
Publicize the new fast-food restaurant opening to those will-being customers
Paper Advertisements
Social Advertising (Facebook , Twitter, Myspace)
Assigned to: J.Ali
Phase 6 Closing (14 days)
By the end of Week Sixteen
Final Inspection
Punch list with all the items
Final walk through with sponsor
By the end of Week Seventeen
Cleaning of restaurant
Opening a holding ceremony
Assigned to: J.Ali
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Budgeting
Rental cost: The new premises would cost Rs 150,000 per month
Decorating: Rs 500/2000=Rs 10, 00,000 in all-packed price.
Equipment: The cost of equipment in the restaurant would be:
Dining Supplies:
Cash Register
300,000
10,000
Dining table and dining chair
300,000
Cleaning
100,000
Drinking machines
40,000
Other
50,000
Total:
8, 00,000
Budgets: The annual increase in the operating budget would be:
Wages
500,000
Utilities
200,000
Equipment maintenance
250,000
Internet fee
10,000
Telephone charge
40,000
Total:
10, 00,000
Public Relations:
Market Research
100,000
Promotions / Ads
100,000
Risk /Insurance
200,000
Total Cost of Project: 18 Lac + 10 Lac + 8 Lac + 10 Lac + 4 Lac
Page | 13
= 5.0 Million Rupees
Risk Management
Prior to implementation of the Burger House project, it is necessary to look at the project
from different perspective. Before putting the plan into practice, we find that the
following problems might affect the successful completion of the project.
People-related:
The new employees may not be satisfied with the wages.
The new employees may not be good at this job at all.
For a new restaurant, people may doubt about the credit of it when they come to
us at the first time.
Time-related:
The newly ordered raw materials may not arrive in time causing delay in the
opening of the new restaurant.
The decoration in the new restaurant cannot be finished on time.
Service-related:
The loan may not be obtained from the stake holders in time.
The new dishes may not cater to the interests of the customer.
We may not be able to purchase the materials at the lowest price from the supplier.
Since it is impossible to remove all the risks, the restaurant manager deems he is able
to control and manage them.
Some precautionary measures to overcome risk factor which are as
follows:
Try to avoid the risks, for example, make sure the new staffs could accept the
monthly wage in the interviewing
Carry out market research among target customers to improve the popularity and
the diversity of the restaurant
Monitor the lead time to make sure the materials arrive on time.
Continual improvement in food and try to achieve maximum customer
satisfaction
Try to have a good relationship with suppliers so they deliver you on time.
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Set aside a certain percentage of the total budget as contingency
allowance to take account of the unexpected risk .
Wages (Increase)
50,000
Repair
200,000
Raw Material
100,000
Operational Cost
150,000
Total:
Rs 500,000
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Quality Management
Quality Plan Purpose
The purpose of the Quality Plan is to define how quality will be achieved and managed
throughout various project phases.
Quality Plan Processes
This document identifies the activities, processes, and procedures used to manage the
Burger House quality management plan. It is based on the premise that quality is
achieved when the project meets and exceeds stakeholder expectations. The plan
identifies and defines Quality Management roles and responsibilities, standards,
methods, and review requirements that will be applied to our restaurant project.
Project Overview
The restaurant has built a successful business by serving excellent food accompanied
by service, at reasonable prices, in a clean, well-maintained facility. The quality
standards ensure that customers will remain loyal and visit our restaurants again and
again. We have focused much on quality organic food and we simply can't afford to
disappoint our customer because there satisfaction is our success.
Quality Standards
The following quality standards defined by the company that will meet on day to day
operations as below:
Food
Kitchen
Dining Area
Service
Cleanliness
Quality Managers Responsibilities
Quality Manager is responsible for managing all the activities, processes of quality
management system and ensuring that the customers key expectations have
accurately being identified and met.
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Project Quality Control
Project Deliverables: These are set of outcomes that need to be fulfilled in a certain
order in order to maintain the quality of Burger House, which are as follows:
Milestone
Restaurant Running
Deliverable
Inventory Management System
Storage Area
Product Preparation Area
Labeling / Dating of product
Quality
Safety Standards
Benchmarking
Services
Cleanliness
Training
HR
Personal Development
Equipment
Installation of equipment
Qualified Technicians
Safety Manuals
Product / Material required
Proposals
Supplier /customer relationship
Suppliers
Project Audits and Quality Review
Quality audit is a structured review to determine whether the project activates comply
with policies, rules and regulations of the required project. In case of Burger House the
following quality audit report is reviewed and match with the project in order to avoid any
future losses.
Project Quality Audit
Review
Planned
Date
Quality Review
Auditor
Comments
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Rules and
Regulations
Certificates ISO ,
Benchmarking ,
Safety Manuals
Facility Safety
Pest Inspection ,
Doors , Handles ,
Lights
Food Safety
Food items
inspection ,
optimum
temperature
Inspected by Quality Manager
Management Escalation Plan
Escalation plan is formal process to highlight an issue to senior authority, if there is a road block
coming in the making Burger House e.g. manager/worker is not willing to or unable to
complete the activity in given time it is necessary to escalate the project to higher authority for
completion.
Problem
Escalation
Level
Management Title
Name
High
Project Manager
Imran
Medium
Team Leader
Furqan
Low
Sub ordinates
Mudassar ,
Mohasin , Jehanzeb
Employee
unwillingness
Absenteeism
Activity Delays
Riots
If sub-ordinates are unable to complete the activity from its employees due to problems
mentioned above then he should report to his team leader and brief him about the
project, if team lead is unable to perform the task he should escalate to project manager
to take measures in order to complete the task.
Quality Team Roles & Responsibilities
Quality managers plan, direct or coordinate quality assurance programs and formulate quality
control policies. They also work to improve an organization's efficiency and profitability by
reducing waste.
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Project Team Role
QA Responsibilities
QC Responsibilities
Operational Process
Quality Audit
Supplier
ISO certified , Safety
Manuals
Hiring and Training of
employees with quality
standards
Maintain Quality Standards
Improvement
Identify Problems
Improve quality of product
Training
Inspection Tools /Software
Incoming Inspection
Quality Plan Audits
The quality plan audit log is a general review of the project activates regarding policies,
rules and regulations , any issue regarding quality control which includes cleanliness,
service, food arises should be resolved in time. Some of the activities of Burger
House need to be resolved are as below:
Quality Review
Date
Activity
Reviewed
Issue
Resolution
Pest Inspection
Insects observed
Insect Killer on main door
Cleanliness
Washroom showers
leakage
Should be replaced with new
showers
Food
Late Serving
Training
Quality Plan Approval
A quality plan is a document that is used to specify the procedures and resources that
will be needed to carry out a project. To achieve the task there are set of quality
objectives that needs to be achieved in order to make the project successful. The
quality plan is sequence of steps that has to be prepared, and then approved by the
project manager. Burger House is well defined quality plan and its prepared by quality
manager with the help of project sponsors.
Page | 19
Prepared by
Imran Butt (Project Manager)
Furqan Butt (Team Lead)
& Subordinates
Approved by M (Quality Manager)
Project Communication Plan:
The plan is to communicate with the different team members, designer, architecture and
stakeholders of Burger House Project frequently with the following method and
communication during the project involves either meeting if required or Email with
specific document type. The communication regarding our project is explained as
below:
X= Organized/Review
O=Overview
Project
P
G
Sponsor M Team
Designer Architect GC M Freq.
Member
Project
Charter
Project
Scope
WBS
Project
Schedule
Reports
Doc
Dist. Method
Type
O X
Once
Meeting/ Email Word
O X
Once
Meeting/ Email Word
O X
Once
Meeting/ Email Word
O X
O X
X X Weekly Meeting/ Email Word
X Once
Meeting/ Email Excel
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Sign-off
XO X
Meeting/ Email Word
X Once
Final
Report to
stakehold
er
Word
XO X
X Once
Meeting/ Email
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